Effects of surface concentration on drying behavior of carbohydrate solutions

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dc.authoridaktas, turkan/0000-0001-9977-859X
dc.authoridYamamoto, Shuichi/0000-0002-6756-9141
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorYamamoto, S
dc.contributor.authorMorihiro, T
dc.contributor.authorAriyoshi, K
dc.contributor.authorAktas, T
dc.date.accessioned2024-06-12T11:17:13Z
dc.date.available2024-06-12T11:17:13Z
dc.date.issued2005
dc.departmentTrakya Üniversitesien_US
dc.description.abstractAs the surface properties of the drying materials are very important not only for the drying rate but also for the quality change during drying, the effects of surface concentration on the drying behavior of liquid foods (sugar solutions) were investigated by isothermal drying experiments and by numerical calculation experiments. The isothermal drying experiments with gelled sugar solution systems (sucrose and maltodextrin) were carried out at various relative humidity (RH) values (RH=0 to 84%). Separate experiments were carried out for determination of the desorption isotherms. The isothermal drying curves of sugar solutions at RH=0 to 51% were very similar. Numerical simulations also showed that the drying curves of these sugars at the surface concentration=0 and 0.1 are almost the same, although the concentration distributions are different. When a small amount of gelatin was added to sugar solutions, the drying rate decreased remarkably as the gelatin might form a thin film ( skin) near the surface, and consequently the retention of ethanol increased.en_US
dc.identifier.doi10.1081/DRT-200059520
dc.identifier.endpage1330en_US
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-21544462564en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1319en_US
dc.identifier.urihttps://doi.org/10.1081/DRT-200059520
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24605
dc.identifier.volume23en_US
dc.identifier.wosWOS:000229937800013en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofDrying Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWater Activityen_US
dc.subjectDesorption Isothermen_US
dc.subjectWater Diffusion Coefficienten_US
dc.subjectEquilibrium Water Contenten_US
dc.subjectDrying Rateen_US
dc.subjectSurface Concentrationen_US
dc.subjectSugar Solutionsen_US
dc.subjectPhase-Transitionsen_US
dc.titleEffects of surface concentration on drying behavior of carbohydrate solutionsen_US
dc.typeArticleen_US

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